Braille Monitor                                             January 2015

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Recipes

This month's recipes have been submitted by members of the NFB of Rhode Island.

Broccoli Casserole
by Gail Blair

Gail Blair is a longtime member of the Greater Providence chapter.
 
Ingredients:
2 10-ounce packages frozen broccoli, cooked, drained, and chopped (I use the Asian veggie mix with broccoli, carrots, and watercress)
1 1/2 cups cooked rice
1 cup mayonnaise
1-1/2 cups shredded cheese, divided
1 10 3/4-ounce can condensed cream of mushroom soup (cream of chicken works well too)
2 eggs, lightly beaten
1 1/2 sleeves of crushed Ritz crackers
6 tablespoons butter, melted

Method: Preheat oven to 350 degrees. Spray a 13-by-9-inch baking dish with cooking spray. In a large mixing bowl combine broccoli, rice, mayonnaise, one cup of cheese, soup, and eggs. Mix well. Place the mixture in the prepared baking dish. Sprinkle top with 1/2 cup shredded cheese. In a separate bowl mix together crushed Ritz crackers and melted butter. Top the casserole with the crushed crackers and butter mixture. Bake for forty to forty-five minutes or until set and browned. If desired, add one-half to one pound diced, cooked chicken or leftover turkey to above.

Taco Soup
by Gail Blair

Ingredients:
1 28-ounce can diced tomatoes
1 jar salsa
2 cans Ro*Tel diced tomatoes with green chili
1 envelope taco seasoning mix
1 can kidney beans with liquid
1 can black beans with liquid
1 can corn, drained
1 can of water
1 envelope ranch dressing
1 can cannellini beans with liquid

Method: Combine all ingredients in pot over medium heat. Cook 30 minutes to heat through, stirring occasionally. If desired, add one pound browned ground beef or turkey or diced cooked chicken.

Barbara’s Fall Sweet Potato & Baked Apples
by Barbara Henry

Barbara HenryBarbara Henry is an active member of the Mount Hope Chapter and recent LCB graduate.

Ingredients:
4 sweet potatoes, cubed
1 cup walnuts, chopped
4 red apples, sliced and cored
1 teaspoon cinnamon
1/4 teaspoon ground cloves

Method: Grease a baking pan with olive oil by taking a paper towel and dabbing the top of the bottle, then go around the baking pan. Put apples and sweet potatoes into the pan along with spices, mix everything together with your hands, make sure everything feels evenly coated. Preheat oven to 350 degrees. Cover top of pan with aluminum foil. Cook in oven one hour. This can be eaten as a meal or a great side dish.

Roasted Potatoes
by Grace Pires

Grace Pires is the president of the National Federation of the Blind of Rhode Island. She is married and has a seven-year-old son.

Ingredients:
Red bliss potatoes
1/2 cup oil
1 tablespoon powdered onion
1 tablespoon garlic
Salt to taste
1 tablespoon paprika

Method: Cut potatoes into quarters. In a small bowl combine oil, salt, onion, garlic, and paprika and mix well. (Put in enough paprika to turn the mixture reddish; the amount of garlic and onion depend on the quantity of potatoes.) Toss potatoes in the spices and mix thoroughly. Put potatoes on a tray and bake at 375 for about one hour. Use fork to check when done; potatoes should be dry and slightly crispy.

Sour Cream Cake
by Grace Pires

This was one of my favorite cakes growing up.

Ingredients:
1 package Duncan Hines Classic Butter Golden cake mix
1/4 cup of water
1/4 cup sugar
1/3 cup oil
4 eggs
1 8-ounce tub of sour cream

Method: Preheat oven to 350 degrees. Mix all ingredients with electric mixer. Pour batter into a prepared bundt pan. Bake for fifty minutes or until a toothpick comes out clean when inserted in center of the cake.

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